Category: Industry Perspectives
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Say you want to start a company to start selling your granola, vegan burgers or world-famous kombucha. How do you make the leap into a bona-fide business? It’s definitely not easy. Budding food companies have to find an industrial kitchen space, funding, co-packing facilities and distribution partners. It can be really, really expensive. That’s where…
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Food tech is a global industry/phenomenon. In every corner of the world, big companies, small startups and individual inventors are working to innovate and improve the way we get our meals. A new book series called Food Shapers, published last month by the Future Food Institute, brings together stories of such innovators from around the…
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Story adapted from Food Shapers, a collection of books produced by The Future Food Institute that follow the journey of 20 food researchers on the 2018 Food Innovation Global Mission. Food systems are complex due to a dense network of relationships between humans and nature: they cover the entire globe connecting local agricultural contexts and…
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Say a bakery chain wants to add a vegan blueberry muffin to its menu. First, they’d have to find substitutes for butter and eggs — depending on their preferences, maybe even ones that are certified organic or locally made — and ensure that these producers could consistently keep them supplied. Maybe they should take a…
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Home coffee roasting has experienced a number of successful crowdfunding campaigns in recent years, but is demand strong enough to sustain growth in this arena?
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Today spice giant McCormick announced that it is partnering with IBM to create a research coalition to explore how artificial intelligence (AI) can improve flavor and food product development. According to the press release, McCormick will use IBM Research AI for Product Composition to “explore flavor territories more quickly and efficiently” and “predict new flavor…
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Given the state of the world and the steady stream of negative garbage that flows through our news feeds every day, acts of kindness and generosity have an outsized impact and seem to shine that much brighter. When commercial kitchen space Pilotworks abruptly shut down over the weekend, it wasn’t just employees and investors of the…
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Dana Cowin needs no introduction. But we’ll give you a quick one anyway: Best known for her 21-year stint as Editor in Chief of Food & Wine Magazine, Dana Cowin has since branched out to become a food consultant, author, lecturer, and all-around food media expert. She currently hosts the Heritage Radio Network show Speaking…
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Here are the most interesting stories of the week in the future of food and cooking.
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Angela Malik is the wearer of many hats. A self-described “food innovator and design thinker,” Malik has, throughout her career, worked in Michelin starred restaurants, launched her own cooking school focused on Asian cuisine, and consulted for corporate catering companies. She’s also currently part of the London Food Board, where she advises Mayor Sadiq Kahn…
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It’s time for the next event in our monthly food tech meetup series! We’ll be exploring a subject that’s been making a lot of headlines recently: the future of meat. Join us on Thursday, May 24th at Galvanize Seattle for drinks, snacks, and some rousing discussion. (Bonus: it’s free to attend, thanks to our sponsor ChefSteps!) The Future of…
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We had our first food tech meetup last night! And thanks to our sponsor ChefSteps, tech-brewed beer from PicoBrew, and our awesome venue Galvanize, it was a rollicking success. Plus we had a very cool panel: Alicia Cervini from Allrecipes, Cliff Sharples from Fexy Media, and Jess Voelker from Chefsteps had a great conversation with…
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